September 28, 2011

Another couple of recipes from the Cooking Contest at the Breadfruit Festival celebrated this past Saturday 24th.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/Entrée and Desserts categories. The rules of the contest called fororiginal recipes featuring breadfruit as the main ingredient.

When the core of the 'ulu comes easily out, your 'ulu is ready to use. Scoop the creamy insides into a blender and add the coconut milk and sugar cane juice. Blend.

If mixture is to your liking, pour into the popsicle molds or ice cube trays. In a squeeze bottle, mix liliko'i extract and add a touch of honey for consistency. Squeeze a couple of squirts into each mold to add a nice look and good accent to the 'ulu. Freeze and enjoy!

NOTES: Only use the creamiest part of the ripe 'ulu, not any stringy parts. If you don't tell people who dislike 'ulu what they are eating they very often like it. For ripe 'ulu lovers this is so ono (delicious). You can always use more coconut milk, as they ('ulu and coconut) are such sisters in taste.

YIELD: 2 popsicles

SOURCE: The students of Kua O Ka La New Century Public Charter School and their culinary kumu Mariposa Blanco of Pahoa, Puna - 2nd Place Winners in the Dessert Category.

For previous blog posts on the Breadfruit Festival click on the following links: